Healthy Baked Banana Chocolate Donut Holes (Gluten-Free!)
APPROXIMATE MACROS per servingu003cbru003eu003cstrongu003eper serving: 2 large donut holes | makes 10 servingsu003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~205–215u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~5 gu003cbru003eu003cstrongu003etotal carbohydrates:u003c/strongu003e ~28–30 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~5 gu003cbru003eu003cstrongu003etotal sugars (included in total carbs):u003c/strongu003e ~10–12 gu003cbru003eu003cstrongu003enet carbs:u003c/strongu003e ~23–25 g
Servings 10 servings
Calories 210kcal
Ingredients
- 2 large eggs 3/4 cup mashed ripe banana 1/3 cup butter, melted and slightly cooled 1/4 cup greek yogurt 1 tsp vanilla extract 3/4 cup coconut sugar 3/4 cup white rice flour or brown rice flour 1 3/4 cups gluten-free oat flour 2 tsp baking powder 1/2 tsp baking soda 1/2 cup cocoa powder pinch of sea salt
- powdered sugar glaze (lakanto) 1 cup lakanto powdered sweetener 2 tbsp milk of choice (start with 1 tbsp and add more as needed) 1/2 tsp vanilla extract
Instructions
- preheat oven to 350°f. grease a donut hole pan or line a baking tray.
- in a large bowl, whisk together the eggs, mashed banana, melted butter, greek yogurt, vanilla extract, and coconut sugar until smooth.
- add the rice flour, oat flour, cocoa powder, baking powder, baking soda, and sea salt. stir just until combined. do not overmix.
- grease your hands with avocado or coconut oil and shape batter into large donut holes. or scoop batter into a donut pan, filling each cavity almost to the top. without a mold, i made large donut holes, so baking time may have to be adjusted.
- bake for 10-13 minutes, or until set and a toothpick comes out mostly clean. adjust if making smaller donut holes. let them cool for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- add lakanto powdered sweetener to a small bowl. whisk in 1 tbsp milk at first and the vanilla extract. continue to whisk in milk until reaching runny texture.
- add more milk ½ tsp at a time only if needed. glaze should be thick but dip-able. dip fully cooled donut holes into glaze, letting excess drip off. place on parchment paper and allow glaze to set at room temperature for 20–30 minutes.